A simple guide on how to make limoncello overnight! This is the perfect post-dinner sip or as a gift for others!
Why you'll love it
Traditionally, limoncello can take weeks to make. This version, thanks to Infuse by Eric Prum and Josh Williams, allows you to make a small batch overnight.
It is simple, easy, and makes a great after dinner sip, or as a nice gift.
You only need a few ingredients to make this which only makes this even more amazing
What is limoncello
It is a bright lemon liqueur that is primarily made around the Amalfi coast and surrounding areas.
Usually, it is made by steeping lemon peels in a neutral spirit and sweetened with simple syrup.
Traditionally, it is served chilled as an after dinner digestivo, but is also a great ingredient in desserts, like this cherry and limoncello granita, and cocktails.
Ingredients
You only need a couple of ingredients to make an overnight limoncello.
- Vodka - This is our base. We need a strong, neutral flavored alcohol to infuse the lemon flavor.
- Lemons - The basis of the drink is lemons as it was created in southern Italy where lemon trees grow in abundance. Use your favorite type of lemon.
- Simple syrup - To balance out the lemon, you need simple syrup.
How to make
It is surprisingly simple to make this homemade limoncello. According to the book, the trick is a high lemon to alcohol ratio.
- Add everything to a large jar you can give an airtight seal.
- Shake until everything is well combined.
- Store at room temperature for 12 hours.
- Strain out the lemon.
Recipe FAQs
Absolutely you can double or triple the recipe.
Yes! I actually recommend letting it infuse for 24 hours just to make sure you get the best flavor.
You could squeeze the juice from the lemon slices if you wanted. Sometimes I add it back into the limoncello even though it is not traditional.
How to Make Limoncello
Ingredients
- 2 lemons deseeded
- 10 oz vodka
- 10 oz simple syrup
Instructions
- Thinly slice your lemons into rounds.
- Pour the vodka, simple syrup, and lemons into a large mason jar, or airtight container and shake. Leave it alone to allow the lemons to infuse for about 12 hours at room temperature.
- Strain out the lemons from the mixture into an airtight container.
Lisa says
I would love to have that bottle and a set of the footed glasses. Where did you get?
Amanda Powell says
The bottle was from Target, but the shot glasses were from my father and he's had them forever, I'm not sure where he got them!
David Albrinck says
Question: does the entire lemon go in the blender? I have made limoncellos by infusing the yellow robe for several days and anxious to try this overnight recipe. Thank you.
Amanda says
Yes, from what I recall of the original recipe it’s the entire lemon. I will go back and verify for you though!